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The Great Vegan Frittata - Orgran

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 35m
  • Serves: 4



Egg Mix

  • ORGRAN Vegan Easy Egg™
  • water
  • 4 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 2 tablespoons of nutritional yeast flakes
  • 1/2 teaspoon of smoked paprika
  • 1 teaspoon of salt
  • cracked pepper to taste

The Rest

  • 3 tablespoons of olive oil
  • 2 tablespoons of finely chopped parsley
  • 1 cup of finely chopped spring onion
  • 2 cloves finely chopped garlic
  • 2 large mushrooms sliced
  • 1 cup of roughly chopped baby spinach
  • 1 cup of cooked peas
  • 1/2 cup of cashew cream
  • Pinches of Savoury yeast flakes, paprika, parley and cracked pepper to garnish


  • Add 1 Tablespoon of olive oil to frypan and cook spring onion, garlic cloves and mushrooms on medium heat for 10-15 minutes.
  • Meanwhile, in a bowl whisk together all egg mixture ingredients until a smooth thick consistency is achieved.
  • Add cooked contents of frypan, peas and baby spinach to the batter and stir well.
  • Coat frypan evenly with remaining olive oil, being sure to coat the sides. It’s ok if juices from the veggies still remain! Heat fry pan to a medium heat.
  • Tip mixture into frypan, spreading evenly to the sides. The batter should make a slight sizzle as hits the pan.
  • Cook on medium heat for 10-15 minutes. You should be able to lift with a spatula once it’s half cooked through.
  • Take the frypan and put under a high heat grill for 10- 15 minutes. Allow the top to brown slightly.
  • Allow to cool in the pan for 15-20 minutes. Once cooled, the frittata should slide out of the pan with a little persuading from your spatula.
  • Top with cashew cream, savoury yeast flakes, paprika, parsley and little cracked pepper.
  • Cut like a pizza and serve!
  • Recipe courtesy